The ultimate list of yellow colour vegetables! Includes pictures, fun trivia facts, tastes, texture, and uses in cooking! 💛
Table of Content
- Introduction and disclaimer
- 7 Yellow Root Vegetables
- 3 Yellow Squash
- 10 Other Yellow Vegetables
- FAQ
- Final Words
Intro and Disclaimer
Twenty yellow vegetables including names, photos, fun facts, taste & texture, and uses in cooking. I guarantee that this is the most comprehensive list you can find on the Internet! At least at the time of this writing okay hehe.
Anyways, a quick disclaimer is that some of these yellow vegetables have the tone of another color. For example, white sweet potatoes look a bit more off-white, which is somewhere between white and dark yellow/light brown. But you know, I have to include them still so you get the most complete list, right? 😉
So alright, let’s jump into the bright and golden world of yellow veggies, that are not also vibrant, but full of nutrients! 💛
7 Yellow Root Vegetables
1. Yukon Gold Potatoes
Fun fact(s): As one of the most popular tomato varieties sold in the US, Yukon gold potatoes were first cultivated in the 1960s in Ontario, Canada, but were only commercially available in the 1980s.
Taste and texture: They have a creamy texture with a buttery flavor, which to me just spells the ultimate comfort food ingredient!
Uses: As one of the most versatile ingredients, you can use them by boiling, mashing, baking, or roasting. You can also incorporate them in a variety of dishes such as soups, stews, and salads.
I even made a creamy vegan cheese sauce in a cooking class in Bali by using potatoes as the main ingredient!
2. Yellow Carrots
Fun fact(s): If you’ve heard that carrots are good for your eyes, that’s because they’re rich in vitamin A! Yellow carrots are particularly rich in carotenoid lutein, which is a pigment similar to beta-carotene. This will then get converted to vitamin A as our bodies absorb them!
Taste and texture: They have a crisp texture and a slightly milder, sweeter flavor compared to orange carrots. And nope, do not confuse yellow carrots with parsnips because they’re different! You can read more about parsnips here in my List of White Vegetables!
Uses: Feel free to use them the way you would use orange carrots. They’re great as veggies to be added to this 3-ingredient Vegan Mac and Cheese, or to dip with this No-Garlic Hummus!
3. Yellow Onion
Fun fact(s): Yellow onions are the most widely used type of onion in cooking due to their flavor and versatility!
Taste and texture: They have a pungent and slightly sweet flavor with a crisp texture when raw, which becomes mellow and sweet when cooked such as in these Caramelized Onions and Mushrooms: great as toppings for burgers and side dishes!
Uses: Yellow onions add a lot of flavor to almost all savory dishes from soups, stews, stir-fries, casseroles, baked dishes, and more. For example, I use them in my Tandoori Sauce Spaghetti recipe!
4. Golden Beets
Fun fact(s): If you’ve stained something while cooking red beets, fret not! Golden beets are yellow inside and they bleed much less. Plus, yellow is generally less vivid than red so that’s good news!
Taste and texture: Golden beets are milder and sweeter in flavor compared to their red counterparts, but share a similar earthy flavor too!
Uses: Golden beets can be roasted, steamed, or grated raw in salads, providing vibrant color and sweetness to various dishes. You might even want to try making some Vegan Beetroot Tartare, which is a popular recipe here in the blog!
5. Rutabaga / Swede
Fun fact(s): Rutabaga is a staple in North Europe, which is also why it’s also called “swede” or “Swedish turnip”. It is a cross between a turnip and a cabbage, and although it looks very similar to purple-top white globe turnips (which I explained more about in my List of 25 Pink Vegetables), they’re two different vegetables!
Taste and texture: It has a slightly sweet, nutty flavor with a dense and firm texture, similar to a potato. As with many other vegetables, they are also high in fiber and rich in vitamins and minerals such as vitamin C and antioxidants, as explained in this WebMD article!
Uses: Rutabaga can be boiled, mashed, roasted, or used in soups and stews. This purple and dark yellow vegetable adds depth of flavor and that comfy creaminess to dishes!
6. White Sweet Potatoes
Fun fact(s): People call them white vegetables, but more often than not, they’re off-white and closer to light yellow in color. Which is also why I’m adding it to this list!
Taste and texture: White sweet potatoes are less sweet compared to the more common orange sweet potatoes. Texture-wise, they’re very similar to regular sweet potatoes so expect the same creamy texture when cooked!
Uses: Feel free to substitute the sweet potatoes in recipes with white sweet potatoes. They’re great in both sweet and savory dishes, from sweet potato fries to sweet potato casseroles, and many more! I know for sure they are great when combined with Tandoori Sauce as in my Tandoori Roasted Vegetables Platter!
7. Japanese Sweet Potatoes
Fun fact(s): The Japanese sweet potatoes have red/pink-ish skin on the outside, but they are yellow on the inside! Also known as “satsuma-imo” in Japanese, they became popular in Japan since people were encouraged to cultivate them as an “emergency crop”, in case rice harvests did not turn out well. Well, gotta say that we are all grateful for this now!
Taste and texture: They have a dense, creamy texture with a sweet and nutty flavor profile. When baked until they caramelize, and then stored in the freezer, they turn to be a creamy and sweet vegan ice cream!
Uses: There are so many ways that people use this vegetable, from baked, braised, stir-fried, and even deep-fried into tempura. I’ll let you go to this article by Japanese Taste to learn more about Japanese dishes using satsuma-imo!
3 Yellow Squash
1. Butternut Squash
Fun fact(s): Botanically, all squash are fruits as they contain seeds and develop from flowers. But in culinary applications, they’re usually cooked as vegetables which is also why it’s here on the list!
Taste and texture: It has a sweet, nutty flavor with a smooth and creamy texture when cooked. It’s very similar to pumpkin, which also makes it a great substitute in pumpkin recipes!
Here in the Netherlands where I live, they sell peeled and cut butternut squash and with its bright orange flesh, I really cannot differentiate them from pumpkin!
Uses: Butternut squash is incredibly versatile and can be roasted, baked, steamed, pureed, stir-fried, braised, and deep-fried. It’s commonly used in soups, stews, risottos, and roasted as a side dish. They’re also great when roasted whole to be used as a ‘plate’ in stuffed butternut squash recipes. Guaranteed to impress your guests!
2. Spaghetti Squash
Fun fact(s): Aah, one of my faves! Spaghetti squash gets its name from the stringy, spaghetti-like texture of its flesh. It really impresses me how veggies can be so unique like this!
Taste and texture: It has a mild, slightly sweet flavor with a firm texture that separates into strands resembling spaghetti after cooking.
Uses: Spaghetti squash is often used as a low-carb alternative to pasta. It can be baked, boiled, or even microwaved and then scraped into strands and served with sauce or used in casseroles and salads.
I often just roast them in the oven for an hour, scrape the inside, and just add them to the meals that I’m cooking since they’re quite versatile!
3. Yellow Zucchini
Fun fact(s): If you’re already wondering what’s the difference between yellow (or golden) and green zucchini, it’s very little! Other than having different colors, they both taste very similar although some people consider yellow zucchini to be a little bit sweeter than green ones!
Taste and texture: Similar to green zucchini (or courgette, if you’re British), this summer squash has a tender and slightly spongy texture and a mild taste that can take on all kinds of flavors that the vegetable is cooked with!
Uses: Use yellow zucchini the same way you would use green zucchini! You can grill, sautée, roast, or eat them raw in salads or as a pasta substitute when you make zoodles (zucchini noodles)!
10 Other Yellow Vegetables
1. Corn
Fun fact(s): Almost always, corn has an even number of rows on each cob! Try this yourself and let me know if this also turns out to be true for the corn that you find in your local markets/supermarkets!
Taste and texture: Corn, also known as maize, has a mildly sweet flavor with a crunchy texture when fresh. When cooked, they become tender and juicy.
Uses: Corn can be boiled, grilled, steamed, or roasted. It’s used in a wide range of dishes including salads, soups, stews, and casseroles. In Indonesia where I’m originally from, grilled corn-on-the-cob and steamed corn with various toppings are two popular snacks!
2. Yellow Bell Peppers
Fun fact(s): Yellow bell peppers are the ripe stage of green bell peppers. And btw, the same thing happens with red bell peppers: they’re the riper version of green bell peppers!
Taste and texture: They have a crisp, crunchy texture with a mildly sweet flavor when raw, and a juicy and tender texture when cooked.
Uses: Yellow bell peppers can be sliced and eaten raw in salads or as a crunchy snack, perfect for dippings such as this Hummus Without Garlic or this Raspberry Chipotle Cream Cheese Dip. If you’re into spicy things, they’re also great for dipping with my Kimchi Aioli, Gochujang Aioli, or Tandoori Mayonnaise.
They’re also great when incorporated into dishes such as pasta (like in my Tandoori Sauce Spaghetti), in sushi (such as my Kimchi Vegetables Roll recipe), and also in this Healthy Poke Bowl!
3. Yellow Habanero Pepper
Fun fact(s): Yellow habanero peppers are among the hottest chili peppers in the world, measuring up to 350,000 Scoville Heat Units (SHU). And in case you’d like to learn more about this scale, go check out the OG website: scovillescale.org!
Taste and texture: These yellow peppers have an intense heat with a slight hint of fruity and citrusy flavor. They’re really spicy though, so definitely be careful, or skip it entirely if you don’t want to risk it!
Uses: Yellow habanero peppers are used sparingly in dishes to add heat and flavor. They’re commonly used in salsas, hot sauces, marinades, and condiments.
If you want a milder flavor, combine a tinge of these sauces with my Oil-Free Vegan Mayo to make Habanero Mayo! It’s gonna be really similar to my Sambal Aioli recipe (where sambal is an Indonesian chili sauce), but now with a Habanero twist!
4. Yellow / Orange Cauliflower
Fun fact(s): Yellow/orange cauliflower, sometimes called the “cheddar” cauliflower, gets its vibrant hue from the presence of beta-carotene, the same pigment that gives carrots their color.
Taste and texture: It has a slightly sweeter and nuttier flavor compared to white cauliflower, with a similar crunchy texture.
Uses: Yellow cauliflower can be prepared in the same way as white cauliflower, such as roasting (like in my Tandoori Roasted Veg Platter), steaming, boiling, or pureeing. It adds a pop of color to dishes like stir-fries, salads, and vegetable trays.
5. Yellow Cherry Tomatoes
Fun fact(s): Yellow cherry tomatoes are often referred to as “golden cherry tomatoes” due to their bright golden-yellow color.
Taste and texture: They are typically sweeter and less acidic than their red counterparts, making them a favorite among those who prefer a milder tomato flavor. Texture-wise, they have the same juicy texture as red cherry tomatoes, bursting with flavor when bitten into!
Uses: Yellow cherry tomatoes are perfect for adding brightness to salads, pasta/noodle dishes (like in my Spicy Gochujang Ramen), sandwich fillings (like in my Hummus Bagel with Veggies), and as a colorful garnish for various dishes. Simply sub some of your red cherry tomatoes with yellow ones and you’re ready to impress!
6. Yellow Pear Cherry Tomatoes
Fun fact(s): They are easy to grow and are a popular choice for home gardeners, as they produce abundant fruit throughout the summer weather! Who wouldn’t want as many pear cherry tomatoes as they can, right? 😉
Taste and texture: They have a sweet and slightly tangy flavor, with a juicy and tender texture similar to other cherry tomato varieties.
Uses: Yellow pear cherry tomatoes are great for snacking, in salads, or skewering for appetizers. They can also be roasted or used in sauces for pasta dishes, but it’s best to serve them raw to preserve the beautiful shape!
7. Yellow Eggplant
Fun fact(s): Similar to the regular purple eggplant, yellow eggplants come in various shapes from long ones (which look similar to zucchini) to small egg-shaped ones like in the picture above!
Taste and texture: Yellow eggplants are bitter with a creamy texture when cooked.
Uses: They are best consumed cooked in dishes like curries, stews, or stir-fried.
8. Yellow Wax Beans
Fun fact(s): Yellow wax beans are very similar to green beans except when it comes to…you guessed it, the color!
Taste and texture: They have a firm and crunchy texture with a milder flavor than green beans.
Uses: Use these yellow beans the way you would use green beans! So stir-fried, roasted, steamed, pan-seared, you name it!
9. Napa Cabbage
Fun fact(s): Napa cabbage, also known as Chinese cabbage, has 2 different theories on the origin of its name. The first one is that it comes from the Japanese word “nappa” which means “vegetable leaves”, while the other one suggests that it is named after Napa Valley in California, where it was first commercially grown in the US.
Taste and texture: Different from other cabbages, napa cabbage has a tender, leafy, and crisp texture with a mild and slightly sweet taste. The yellow/white parts tend to be firmer and less bitter than the green outer parts.
Uses: Yellow Napa cabbage is commonly used in soups, stews, stir-fries, salads, slaws, and pickled dishes. It can also be used as a wrapper for dumplings or stuffed with fillings to make Napa cabbage rolls. It is popular in Asian cuisine and also the main ingredient in kimchi, which you can then use to make stuff like Kimchi Vegetable Sushi and Kimchi Mayo / Aioli!
10. Yellow Swiss Chard
Fun fact(s): Swiss chard is a versatile leafy green vegetable whose stem comes in various colors, including yellow, pink/red, and white.
Taste and texture: Yellow Swiss chard has a slightly earthy and nutty flavor with tender leaves and crunchy stems. The different color chards typically have very similar flavor profiles, and therefore often sold mixed together!
Uses: Yellow Swiss chard can be sautéed, steamed, boiled, or used raw in salads. They can also be added to quiche, tarts, and galette!
FAQ
Some examples of yellow/golden vegetables are yellow potatoes, golden beets, yellow carrots (not to be confused with parsnips), yellow zucchini, corn, yellow eggplant, yellow cherry tomatoes, and yellow bell pepper. To learn more, have a look at my blog post where you can find pictures for each of the 20 vegetables here, and read about some fun facts and their uses in cooking!
Yellow carrots, yellow onions, potatoes, rutabaga (swede), white sweet potatoes, and Japanese sweet potatoes are some examples of yellow root vegetables.
They could either be yellow wax beans or yellow carrots. Yellow Swiss chards also have long and slender yellow stems so that would be my next guess!
I bet it’s yellow zucchini / yellow courgette. They’re closer to the regular green zucchini than cucumber though!
Some examples of small yellow vegetables that look like cute small balls are cherry tomatoes, yellow eggplants, and yellow beans (just the bean seeds). A medium-sized example of a round yellow vegetable is the golden beet.
Swede (rutabaga), white sweet potatoes, Yukon gold potatoes, and yellow onions are some examples of yellow vegetables that have a darker yellow tone.
Final Words
That’s it, friends! Hope you enjoyed going through this list and if you want to learn more, I think you will like these:
Enjoy going to your local markets to learn more about the rich diversity of plants, and happy cooking!🧑🍳💛